Anyone who has visited Mumbai or Pune has not been subjected to the fanciness of vada pav. And if you haven’t tried it you are missing something big in life. Trust me when I say that. In your next travel to the land of Vada Pav, please do pay some respect to the Indian hot dog/burger for sure. But for those who have a weakness for vada pav like me but also want to have the healthy version of it, why not make it at home and spare yourself from that much expected guilt trip.
This is my version of healthy, equal to zero oil vada pav featuring to be the 8th breakfast from my #100healthybreakfasts series
- 2 medium sized/ 1 large potato – boiled and mashed
- 2 cloves of garlic
- Some minced garlic
- Red chilli Powder – 1 teaspoon
- Pinch of turmeric powder
- Black Bengal Gram – Soaked and boiled
- Salt as per taste
- Oil for shallow frying – 1 tablespoon
- Coriander Leaves – Half cup
- Mint Leaves – Half cup
- For the vada, boil potatoes and black chana (black bengal gram) and mash it together with salt and chilli powder one night prior.
- In the morning, in a non-stick pan, shallow fried them with 2 drops of oil on each side but slow cooked. It doesn’t need to be deep fried with this process. Incase you have access to air-fryer, do use the same.
- At a time, 4 to 5 vadas can be made this way and paired with whole wheat pav or any other pav of your choice with the chutney on both sides of the pav.
- For the chutney, blend coriander and mint leaves with salt and water into a smooth paste that isn’t very watery else the pav/bread will get soggy.
- This can be paired with some green chilli tempered in oil and salt for a spicier and rustic variation.
This twist to the classic recipe will always make you want some more of vada pav and never feel the pinch.